Raspberry & apricot ripple cake

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• Gazelle

  07 July 2012

  Gazelle commented on this recipe

  Looks delicious and frosting sounds very interesting! Will give it a try.... however 600 calories per serving is a little steep for my summer! But perfect for my BBQ tomorrow!

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• Helensfolder

  10 July 2012

  Helensfolder rated and commented on this recipe

  

  Youngest daughter made this cake last night. It was easy to make and tasted wonderful. Didn't bother with the icing though and don't think it affected the end result at all.

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• lucyb

  18 July 2012

  lucyb rated and commented on this recipe

  

  Made this last weekend and it didn't last too long! I substituted Quark[ fat-free soft cream cheese] and half-fat whipping cream for the topping, along with the suggested sieved apricot jam, and don't think the cake suffered as a result. Also, I served the "apricot cream" alongside the cake, instead of on top, and that meant I could keep the cake separately so that it did 2 sittings! will definitely make this again.

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• katrina

  22 July 2012

  katrina rated and commented on this recipe

  

  had a glut of raspberries so instead of too much jam made the cake and yum!! I don't care for apricot and thought mascapone & cream tooo much so just had the mascapone whipped with the icing sugar then with some extra raspberries mixed them thru . Everyone loved it will definately make again

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• katrina

  05 August 2012

  katrina commented on this recipe

  have made this again! and mixed some peaches in with the raspberries so pleasd with the results. Going to just use the mascaponre and icing sugar again

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Ingredients

• 175g butter
• 175g golden caster sugar
• 3 eggs
• 225g self-raising flour
• 1 tsp baking powder
• 4 tbsp crème fraîche
• 1 tsp vanilla extract
• 250g raspberries

TOPPING

• 500ml whipping cream
• 200g mascarpone
• 2 tbsp icing sugar
• 1 jar apricot jam , sieved

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Difficulty and servings

Serves 12

Preparation and cooking times

Ready in 1 hr 30 mins

Ingredients

• 175g butter
• 175g golden caster sugar
• 3 eggs
• 225g self-raising flour
• 1 tsp baking powder
• 4 tbsp crème fraîche
• 1 tsp vanilla extract
• 250g raspberries

TOPPING

• 500ml whipping cream
• 200g mascarpone
• 2 tbsp icing sugar
• 1 jar apricot jam , sieved

PER SERVING

600 kcalories, protein 5.7g, carbohydrate 53.0g, fat 40.5 g, saturated fat 25.2g, fibre 1.5g, salt 0.6 g

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